I was supposed to make chili tonight. It seemed like a how thing. I've made a traditional chickpea hummus pasta in the past, and I figured why not take a chance at a so called "Mexican" version since I had black bean hummus on hand.
This one takes up a lot of pans which usually irks me but it was so easy, and I have a dishwasher. I'm not gonna complain.
Serves: 3-4 | Time: 30 min
Ingredients
2 servings pasta of choice (I used Explore Cuisine red lentil penne pasta)
1 package black bean #hummus (I used Lantana brand)
1/4 cup coconut milk (the drinking kind, not the canned)
2 Beyond Meat sausages, cut into slices
1 tbsp Tubby Olive Persian lime EVO
3 cloves garlic, minced
2 shallots, sliced
1 bell pepper, sliced
3 poblano peppers, sliced
2 tbsp taco seasoning, divided
1 can #corn, drained
1/4 cup sun-dried #tomatoes, chopped
S&P, to taste
Fresh cilantro for garnish
Instructions
As always, add a pot of water on high heat. It's gonna take a while to boil. When it does boil, cook according to package instructions, and drain when it's ready.
Meanwhile, in a small pot, combine hummus and coconut milk. Warm on low heat while you cook the rest of the meal.
Toss the garlic, shallots, and peppers with EVO and 1 tbsp taco seasoning in a medium bowl. Set aside.
Then in a large skillet over medium heat, cook your Beyond Meat sausages for 7-8 minutes. Remove from pan and set aside. Wipe down pan if you'd like.
Now add your veggies, and sautee for 12 minutes. Then add the corn, tomatoes, and additional taco seasoning to the pan. Mix well. Cook an additional 3 minutes.
When the veggies are done, add your pasta, sausage, and hummus sauce to them in the skillet. Season with S&P to taste. Combine well. Divvy onto plates and sprinkle with cilantro.
Enjoy!
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